湖北省技术创新专项重大项目 (2018ABA072；2017ABA153)；华中农业大学自主创新基金（2662018JC018； 2662020SPPY012）；国家重点研发计划（2017YFD04007012）
柑橘片在干制过程中极易发生褐变，为了更好地保持柑橘片加工过程中的色泽，从柑橘汁、柑橘渣2个角度比较了5种不同护色剂(抗坏血酸、柠檬酸、L半胱氨酸、亚硫酸钠和β环状糊精)对其褐变的影响，并采用不同超声功率(300、400、500 W)预处理后协同护色剂处理，在70℃下烘制8 h，每隔1 h测定其色泽，探索最佳的抗褐变处理条件。结果显示，护色剂单独处理时，0.20%的亚硫酸钠溶液处理抗褐变效果最佳；结合超声波预处理发现，在橘汁和橘渣中具有最好抗褐变效果的处理条件为超声功率400 W结合0.20%的亚硫酸钠溶液，并在橘瓣上验证此处理组具有最明显的抗褐变效果。
Orange slice is product of dried citrus. Because of its medicinal value and convenience,consumers favor orange slice. Orange slices are easy to be brown in the drying process. In order to better maintain the color of orange slices during processing,the effects of five different color fixatives including ascorbic acid,citric acid,L-E50cysteine,sodium sulfite and βcyclodextrin on browning of orange juice and orange pomace were studied. Different ultrasonic power (300 W,400 W,500W) was used to pretreat and then treated with color fixatives. The product was baked at 70 ℃ for 8 h,and its color was determined every 1 h to explore the best treatment conditions for antibrowning. The contents of vitamin C and reducing sugar in orange juice and orange pomace were determined by titration. The results showed that the vitamin C in orange juice and pomace was oxidized and degraded with the extension of drying time,and the content of reducing sugar increased slightly. The browning degree was inhibited to some extent after adding color protecting agents. 0.20% sodium sulfite treatment had the best antibrowning effect when the color fixatives was treated alone. Combined with ultrasonic pretreatment,the optimal antibrowning effect on orange juice and pomace was 400 W ultrasonic power combined with 0.20% sodium sulfite,which was confirmed on orange segments to have the most obvious antibrowning under this condition.